Year 7 students harvested produce from the school’s garden to create fresh and nutritional snacks, as part of their Food Science and Technology class with Mrs Sonja Lochner. 

Students gained understanding about sustainability and the source of food as they chose from a wide range of herbs and crunchy vegetables for their dip and vegetable platter.  

Mrs Kelly Harrington, Wholistic Land Management Coordinator, showed the students what to pick and how to pick vegetables, such as celery, carrots, broccoli, cauliflower, radish and snow peas, without damaging the garden.

She urged them to think sustainably; to only take as much as they can eat and use the waste either for garnish or to feed the goats. 

“This will help you understand the amount of effort that goes into getting a carrot on your plate,” she told students. “This is real life. It’s messy. There’s dirt, insects and misshapen vegetables and it’s how we get our food.”